Roasted Butternut Squash

Roasted Butternut Squash.doc37 KB
2 large butternut squash, peeled, seeded and cut into 1” cubes (or 2 16 oz. containers of pre-chopped butternut squash)
2 Tbs. Extra Virgin Olive Oil
2 Tbs. dark brown sugar
1 tsp. Kosher salt
few dashes ground black pepper



  1. Preheat oven to 400 degrees.
  2. In a medium sized mixing bowl, toss cubed squash with oil, sugar, salt and pepper.
  3. Line a large baking sheet with parchment paper.
  4. Arrange coated squash on to baking sheet (making a flat layer) and bake for 30 - 40 minutes.  
  5. Flip squash over with a metal spatula after 20 min. and allow ends to brown and caramelize. Squash should be tender all the way through.